But I do have a few recipes that did turn out pretty well, so here are those ones at least. After making my cookies and cream cookies the other week, I decided to try making the Oreo Stuffed Chocolate Chip Cookies. I have to say that they were delicious, but they turned out HUGE! I've never made cookies this big before! The whole batch ended up just being twelve cookies! It got super messy trying to make these cookies, so honestly I'm surprised they turned out decent, but I suppose all that matters is that they were delicious.
Oreo Stuffed Chocolate Chip Cookies
Ingredients:
2 sticks softened butter3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies
Directions:
1. Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
2. In a separate bowl, mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. To help keep the dough from spreading too much during baking, put the dough in the refrigerator for a few minutes first. It also makes it easier to shape them into cookies.
3. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Just look at these monsters!
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Tonight for dinner, I actually tried two different things: Honey-Dijon Chicken Tenders and Zucchini Rice. It turned out delicious other than the fact that my rice didn't completely absorb all of the water when it was cooking. The rice and the chicken still went together really well and was surprisingly easy to make. Here are the recipes for both.
Honey-Dijon Chicken
Ingredients:
1 cup panko breadcrumbs
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
3 tbsp. butter, melted
heaping 1/4 cup Dijon mustard
1 Tbsp. honey
3 boneless skinless chicken breasts, sliced vertically into strips
Directions:
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
3 tbsp. butter, melted
heaping 1/4 cup Dijon mustard
1 Tbsp. honey
3 boneless skinless chicken breasts, sliced vertically into strips
Directions:
1. Preheat oven to 400 degrees F. Prepare a large baking sheet and set aside.
2. In a large bowl, combine the breadcrumbs, salt, pepper, garlic powder and paprika. Set aside. In a separate bowl, combine melted butter, Dijon mustard and honey; whisk until well combined.
3. Place the chicken strips into the mustard-butter mixture, then into the breadcrumbs. Coat evenly. Place onto the baking sheet and bake for 25-30 minutes. Meanwhile, prepare the zucchini rice...
2. In a large bowl, combine the breadcrumbs, salt, pepper, garlic powder and paprika. Set aside. In a separate bowl, combine melted butter, Dijon mustard and honey; whisk until well combined.
3. Place the chicken strips into the mustard-butter mixture, then into the breadcrumbs. Coat evenly. Place onto the baking sheet and bake for 25-30 minutes. Meanwhile, prepare the zucchini rice...
Zucchini Rice
Ingredients:
1 cup long-grain white rice
1 medium zucchini, coarsely grated
3 tbsp. butter
Salt and pepper, to taste
Directions:
1 medium zucchini, coarsely grated
3 tbsp. butter
Salt and pepper, to taste
Directions:
1. Cook rice according to package directions. Remove from heat, add butter and sprinkle zucchini over the rice. Cover and let stand 5 minutes. Fluff rice with a fork. Salt and pepper, to taste.
2. Serve immediately with the chicken tenders, or with your own favorite main course.
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